St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-12
BLANCHE BUCHANAN, 1425 Vine Place
Minneapolis.

TAPIOCA CREAM.
soak tableSpOOnfulS of tapiOca for
hours, boil l quart of milk, add the tap
Iioea, put in the yelk of 3 eggs, we'll
beaten. with a cup and a half Of sugar;
let this just boil up and set it away to
cool; beat the whites of the eggs to a
stiff froth and add on the top.-MRs. C.
y. STEWART, 40 Hoffman avenue, st.
Paul.
ROCK CREAM.
Boil teacupful of best rice till quite
sou In new milk, sweetened with pow
dered loaf sugar, and pile it upon dish:
lay on it in different places square
Jumps of either currant jelly or pre-
served fruit of any kind; beat up the
whites OF five eggs to stiff froth, with
llttle powdered sugar, and flavor with
either orange flower water or vanilla;
add to this, when beaten very stiff,
tablespoonful of rich cream and drop it
over the rice, giving it the form of
rock of SnOw.-MRs. WILL HARVEY,
New Rockford, Oak.
PINE APPLE SHERBET.
One quart OF water, pound of sugar,
ana let 1t all come to boil, then add
tablespoonful of corn starch, put in
freezer, when it commences to freeze
take can of grated pineapple and the
together ready for use.-MRs. G. l..
BUTCHER, $40 Exchange street, st. Paul.
CUSTARD.
One pint of sweet milk set in
Kettle of boiling water, when it
reaches boiling point add tablespoons
OF sugar and little salt, 2 tablespoons
OF corn starch dissolved in cold milk;
lastly, the whites of eggs whipped to
a stiff froth; beat all together, cook a
rev minutes, pour into cups and let
cool. Sauce for CuStard-Bring to boil
ing point 1 pint of milk, add 3 table
spoons of sugar; then the beaten yelks
thinned by adding little milk, q tea
spoon OF corn starch dissolved in little
milk; boil all together till thin custard;
haVor with any favOring. to be served
over the custard.-MIss JENNIE PRATT,
Lakeland, MINI.
APPLE TAPIOCA.
One-half cup tapioca, let it boil slowly
until cooked like starch, then add 1
cup sugar, CRATE q teaspoOnful nutmeg,
piece OF butter size of walnut, pinch
salt, l egg, pare and halve your apples,
take the core out but do not cut in
quarters, place them lightly together so
they will be as nearly whole as possible;
turn the tapiOca over them and bake
until brown, so that apples will be
thoroughly cOOked.-MRS. A. P. Hoo
YER, 346 Grove street, st. Paul.
AN EXCELLENT MERINGUE.
Three cups of milk, 2 eggs, 8 table
spoons sugar, 2 tablespoons corn starch
and pinch of salt, heat the milk to
boiling, stir in the corn starch dissolved
in 3 tablespoons of water, add the beaten
yelks OF the eggs, sugar and salt, cook 8
to minutes, pour into pudding dish,
cover with frOSting made of the beaten
whites and Is cup sugar, brown in the
oven, dot with jelly when serving
Mrs. GEORGE l.. GATTsCHAMMER, SOC
Hopkins street, st. Paul.
LEMON RICE.
Pick and wash 1 cupful of rice, put it
into a deep earthen dish with quart of
water and a little salt, cover tightly and
place on the back of the stove, where it
may gradually cook without danger of
burning; If the water should be con-
sumedy before the rice is done, add
eHoughto swell it tender; care has to be
! taken that hergrainS remain whole;
shen tire rice has become tender, put it
al a cetander and pour cold water over
ItuntiF the grains appear to separate;
! drain 1T we'll and replace it in the dish,
add white sugar to taste tit needs to be
very sweet, the grated rind of / lemon
and Juice of 2, set back on the stove and
let simmer 10 or IL minutes, pour it into
wetlnould and when cooled off put on
ice until wanted, turn out like blanc
mange.-MRs. G. B. WALTON, Lone Tree
Lake, MINI.
CREAM PUFFs.
One pound water, u pound butter, Il
pound fine flour, fresh eggs; let the
water and butter come to boil, then
put in flour, take it from stove and put
in eggs, and beat your dough tender and
bake in hot oven. For the custard
take quart fresh milk, yolks of eggs,
4 tablespoons of white sugar, 2 table
spoons of corn starch; when nearly cold
frvor with vanilla or lemon.-MRs. w.
NJ. ALLEN, Monteyideo, MINI.